California Walnut Muhammara

DESCRIPTION

A simple Mediterranean sweet red pepper spread with just a hint of spice. Great as a dip for bread or crudité.

INGREDIENTS

• 1 cup California walnuts, toasted
• 1 (16-oz.) jar roasted red peppers
• 1/4 cup extra virgin olive oil
• 2 tablespoons tomato paste
• 1 tablespoon red wine vinegar
• 2 teaspoons paprika
• 1 teaspoon minced garlic
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt, or to taste
• Extra virgin olive oil, finely chopped California walnuts and chopped fresh parsley (optional garnishes)

INSTRUCTIONS

1. Place walnuts in a food processor and process until they become thick and smooth like walnut butter.
2. Place peppers in a strainer and drain well. Transfer to a plate and press between paper towels to remove any excess moisture.
3. Add to the food processor with remaining ingredients and puree until smooth.
4. Transfer to a bowl and garnish with olive oil, walnuts and parsley, if desired.
5. NOTE: Roasted peppers can vary in sweetness. Add an additional tablespoon of vinegar if the dip is too sweet, or a teaspoon of sugar if the dip is too tart.